Mango kulfi

Ingredients

• 2 cups whole milk

• 1 can sweetened condensed milk

• 4 tsp of chopped nuts ( I used pistachios and cashews )

• 1/2 teaspoon cardamom powder

• 1 tbsp cornstarch dissolved in 2 tablespoons milk

• 1 can of unsweetened mango pulp ( I used kesar unsweetened mango pulp )

Instructions

1. Add whole milk to a heavy bottom pan on medium heat. Let it come to a simmer and then lower the heat to medium-low. Keep stirring until the milk become half of the amount.

2. Add the condensed milk and mix.

3. Add 2 tsp chopped nuts and mix.

4. Let it simmer.

5. Then add the cardamom powder and mix.

6. Once it is mixed well, add cornstarch dissolved in milk and keep stirring until the mixture gets thickened (consistency - it forms a coat on the back of a spoon)

7. After it gets into the right consistency, remove from the heat and let the mixture cool completely.

8. Add the mango puree and the cooled mixture into a blender and blend it well.

9. Add remaining chopped nuts and mix well

10. Transfer kulfi mixture to plastic air tight containers or kulfi or ice cream molds.

11. Keep the kulfi in the freezer for overnight to freeze until set.

12. If you had used any ice cream molds or kulfi molds, just run warm water on the mold for 10 seconds, to demold from the molds.

13. Garnish with some pistachios or some chopped almonds and enjoy the mouth watery kulfi ice cream.
    

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